Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, saffron and sausage risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Saffron and sausage risotto is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Saffron and sausage risotto is something that I have loved my entire life.
Sweat the onion and simmer the chicken stock with the saffron. Then add the wine - the best wine for risotto is a dry red or white (e.g. chardonnay, pinot grigio, or sauvignon blanc). Add sliced andouille sausage and cook for a minute.
To begin with this particular recipe, we have to prepare a few components. You can have saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Saffron and sausage risotto:
- Take 80 g arborio or carnaroli rice per person
- Get 1 l meat broth (veggie is fine too)
- Take 1 sachet saffron in powder
- Prepare 1/2 cup dry white wine
- Take 1 shallot (or white onion)
- Prepare 3 sausages pork meat
- Prepare Butter
- Make ready Parmesan
Here is the traditional recipe of saffron risotto (Risotto alla Milanese), probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, beef or chicken stock, dry white wine and Parmigiano cheese. The choice of the type of rice, for the excellent result of the Milanese risotto, is really important. In a small saucepan, heat broth and keep warm.
Steps to make Saffron and sausage risotto:
- Start by making the broth, about a litre should do. Dice the onion. Remove the sausage meat from the skin and using tha flat part of the knife make the meat into a paste
- In a big pot add some oil and when hot add the onion and let it soften on medium heat for a couple of minutes. Add the meat now and with a spoon break it into small pieces. Cook for about 4 min or until the meat is all sealed.
- Add the rice and mix for a couple of minutes until it starts to stick. Now add the wine. And mix the rice until it evaporates
- From now on, you will add the broth about a ladle at the time and keep on stirring the rice gently. When the rice starts to dry up add another one and so on until the rice is cooked (see instructions on the rice that you bought) about 25 min or so usually
- At the end of cooking leave the rice quite wet and add the saffron and stir in well. I have shown the consistency of the rice on the video below.
- Now turn off the rice and we start the ‘mantecatura’ which is what makes the risotto creamy (certainly not cream!). Add the butter and a generous handful of parmigiano, cover with a lid and leave for 2 min. The consistency now will be much thicker than before. Serve hot on a plate
Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. This authentic Italian pork sausage risotto (luganega in dialect) is a typical dish from the Milan area. It's a heartier and tastier version of the iconic risotto alla Milanese, which shares the distinctive yellowish colour as a result of the saffron. The garlic shrimps and this Risotto Milanese (that's the Italian term for Saffron Risotto) are a perfect team! I love different flavors in my meals, I get bored really quickly when the whole plate tastes the same.
So that’s going to wrap this up with this exceptional food saffron and sausage risotto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
